Mexican Rice recipe post- vegan per request by Denise

[Guest guest]

This is fail proof really. A Mexican cook taught this years ago.

You have to saute the onions and rice together first. Takes long gain white rice, as you saute the rice it will open and then absorb the flavors and spices as it boils.

 

"Mexican Rice"

 

1 cup long grain white rice (I use basmati)

1/2 large onion chopped, not minced

3/4 cup salsa (I use my own or a medium strength chunky in a jar, don't use picante or taco sauce)

1 1/2 cups boiling water or veggie broth or 1 bouillon cube along with the water

dash of cumin (remember just a dash)

dash of red pepper flakes (optional)

dash of salt (optional)

 

Saute the rice and onion in 2 tblspns. of olive oil until the onions are just tender but still firm. Keep stirring so the rice doesn't burn. Add salsa and water or broth and stir, bring to a rapid boil, stir again and cover. Turn the heat to a low simmer for 15 mins. Fluff with fork.

 

*** Note - There are several things you can do at this point. Toss a 1/3 cup of green onion tops in along with some sliced olives and a handful of thawed corn. You can also toss 1/4 cup of chopped cilantro in. I like to toss thawed peas in it now and then.

 

You can prepare the rice with green salsa verde instead and it will be a Mexican Green Rice.

 

This rice is wonderful as a side dish, an enchilada stuffing with beans and cheese if you like, on top of a tostada, you can stuff bell peppers or tomatoes or onions and bake.

 

It makes a nice dinner with Crumbles on top and melted cheese."In the present position of the planets, it's impossible to say;Just when I'll find my course again, with the boulders in my way.I should be rolling down the skyway on my cosmic wheels;Instead of stumbling down this highway on my boots of steel"Source: Cosmic Wheels by Donovan